Tuesday, November 29, 2011

Tomato Soup with Roasted Red Peppers, Fennel, and Rice

I bought lots of fennel last week. I used up a bunch of bulbs grilling them, and even adding them to my potato soup, but I still had those stalks hanging around. I was determined to use them. After all, fennel is a really healthy food.

I planned to make tomato soup for supper. It was supposed to be a sort of chunky soup, with lots of diced onion, red and green peppers, garlic, and rice thrown in. As I was preparing the onion, I remembered those lonely fennel stalks. I grabbed a few. Chopped them. Added them to the onion that was in my pot... And the result was delicious.

Saute the vegetables in olive oil, till the onion is soft and the garlic and pepper are very fragrant and softened as well. Add the rest of the ingredients. Stir well and bring to a boil. Simmer for at least 30 min - make sure your rice is fully cooked before serving. Enjoy!

3 comments:

I have just made this - not sure what you meant by 3 fennel stalks.. did you mean 3 whole fennel - or 3 stalks from 1 fennel - and what about the bulb part??? I am not familiar with fennel - only bought it because you mentioned it.

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